Raw Oat Cream Pale Ale

Method: All Grain
Style: American Pale Ale
Boil Time: 0 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)

Created: Thursday December 1st 2022

Original Gravity:

1.058

Final Gravity:

1.018

ABV (standard):

5.3%

IBU (tinseth):

35.6

SRM (morey):

5.2

Mash pH

5.4

Cost $

46,239.70

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8.40 kg	Patagonia - Patagonia Pale ale8.4 kg Patagonia Pale ale	$ 1,370.00 / kg $ 11,508.00	36.8	2.9	57.1%
4.90 kg	Flaked Oats4.9 kg Flaked Oats	$ 1,259.00 / kg $ 6,169.10	33	2.2	33.3%
0.70 kg	Bestmalz - BEST Wheat Malt0.7 kg BEST Wheat Malt	$ 1,319.00 / kg $ 923.30	37.7	2.2	4.8%
0.70 kg	Maltodextrin0.7 kg Maltodextrin - (late boil kettle addition)	$ 2,850.00 / kg $ 1,995.00	39	0	4.8%
14.70 kg / $ 20,595.40

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25.50 g	Yakima Valley Hops - LUPOMAX Columbus25.5 g LUPOMAX Columbus Hops		Pellet	20	Boil	30 min	19.2	7.1%
50 g	Barth-Haas - Ekuanot50 g Ekuanot Hops	$ 32.30 / g $ 1,615.00	Pellet	15	Whirlpool at 82 °C	30 min	5.1	13.8%
35 g	Yakima Valley Hops - LUPOMAX Mosaic35 g LUPOMAX Mosaic Hops	$ 70.33 / g $ 2,461.55	Pellet	17.5	Whirlpool at 82 °C	30 min	4.17	9.7%
70 g	Yakima Valley Hops - Bravo70 g Bravo Hops	$ 31.62 / g $ 2,213.40	Pellet	14.9	Whirlpool at 82 °C	30 min	7.09	19.4%
23 g	Barth-Haas - Ekuanot23 g Ekuanot Hops	$ 32.30 / g $ 742.90	Pellet	15	Dry Hop	0 days		6.4%
43 g	Yakima Valley Hops - Bravo43 g Bravo Hops	$ 31.62 / g $ 1,359.66	Pellet	14.9	Dry Hop	0 days		11.9%
115 g	Yakima Valley Hops - LUPOMAX Mosaic115 g LUPOMAX Mosaic Hops	$ 70.33 / g $ 8,087.95	Pellet	17.5	Dry Hop	0 days		31.8%
361.50 g / $ 16,480.46

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25.50 g	Yakima Valley Hops - LUPOMAX Columbus (Pellet) 25.5 g LUPOMAX Columbus (Pellet) Hops		19.2	7.1%
73 g	Barth-Haas - Ekuanot (Pellet) 73 g Ekuanot (Pellet) Hops	$ 32.30 / g $ 2,357.90	5.1	20.2%
150 g	Yakima Valley Hops - LUPOMAX Mosaic (Pellet) 150 g LUPOMAX Mosaic (Pellet) Hops	$ 70.33 / g $ 10,549.50	4.17	41.5%
113 g	Yakima Valley Hops - Bravo (Pellet) 113 g Bravo (Pellet) Hops	$ 31.62 / g $ 3,573.06	7.09	31.3%
361.50 g / $ 16,480.46

Other Ingredients

Amount	Name	Cost	Type	Use	Time
13.20 g	Calcium Chloride (dihydrate)	$ 10.00 / g $ 132.00	Water Agt	Mash	1 hr.
4.60 g	Epsom Salt	$ 10.00 / g $ 46.00	Water Agt	Mash	1 hr.
1.60 g	Gypsum	$ 10.00 / g $ 16.00	Water Agt	Mash	1 hr.
4 g	Baking Soda	$ 10.00 / g $ 40.00	Water Agt	Mash	1 hr.
8.66 ml	Phosphoric acid	$ 7.00 / ml $ 60.62	Water Agt	Mash	1 hr.
1.10 g	Yeast Nutrient	$ 600.00 / g $ 660.00	Other	Primary	0 min.
0.60 g	Gypsum	$ 10.00 / g $ 6.00	Water Agt	Sparge	0 min.
1.80 g	Epsom Salt	$ 10.00 / g $ 18.00	Water Agt	Sparge	0 min.
5.20 g	Calcium Chloride (dihydrate)	$ 10.00 / g $ 52.00	Water Agt	Sparge	0 min.
1.50 g	Baking Soda	$ 10.00 / g $ 15.00	Water Agt	Sparge	0 min.
0.60 ml	Phosphoric acid	$ 7.00 / ml $ 4.20	Water Agt	Sparge	0 min.
$ 1,049.82

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	2 Each	Cost:	$ 4,057.00 / each $ 8,114.00
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 250 B cells required

$ 8,114.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Agua Angelo

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
85	10	27	145	60	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
46 L	Infusion	73 °C	70 °C	--
18 L	Batch Sparge	78 °C	78 °C	--
Starting Mash Thickness: 1.5 L/kg

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.13 L. Suggest reducing initial water volume to 44.93 L and adding 4.73 L sparge/top-off.
Strike water volume at mash thickness of 1.5 L/kg	21
Mash volume with grains	30.2
Grain absorption losses	-14
Remaining sparge water volume	43.9
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 49.7 L)	50
Volume increase from sugar/extract (late additions)	0.5
Boil off losses
Hops absorption losses (first wort, boil, aroma)	-0.1
Post boil volume (equipment estimates 50.3 L)	50
Hops absorption losses (whirlpool, hop stand)	-0.8
Estimated amount in fermentor	49.2
Total:	64.9
Equipment Profile Used:	System Default

Notes

5% maltodextrina
1gr/lt en mash
0,5 bravo
0,5 ekuanot
--------------3gr/lt en whirpool para 50 lts--------------
1 bravo
1 ekuanot
1 lup mosaic
--------------termino en ferm con 48 en fermentador---------
5 gr/lt DH
1ekuanot
1,5 bravo
2,5 mosaic

Para kveik ocupar 50-70% de lo recomendado por lallemand.

17 lts sparge

macerado:
45 min 64
45 min 71
30 min 78

thick mash 2.2-2.3 for tipically raw ales, but for this recipe (wich has a lot of oast) i would use more water
dms start to form in 80-85°C

macerado 66-70°C por 1 hr
subir temp 75-80 por 30 min

High gravityt ales:
como el macerado va a generar menos eficiencia: ocupar tecnica de macerado: 60-70-80
mash 45 min a 60°-> pero como quiero mas cuerpo-> 63°C
mash 45 min 70°C
subir temp a 75-80 (78) por 15-20 minutos (recirulado)
dps sparge con 78

CLAVE HACER UN BUEN RECIRULADO

hop tea:
mas o menos es como la mitad de biterness que boil normal
1l->30 gr

no necesita yeast nutrient
raw wort ferment faster than boiled wort

Para fermentar con kveik, se recoienda siempre agregar mas nutriente qu elo normal cuanod la og>1060. esto pq las kveik estan hechas para high gravityt y mosto rico en nnutrientes.
esta confirmado que leva kveik baja el ph en mayor medida que otras levas

carbonatacion 1,5-2,0 vol/co2
liters of water = grams of hops × hop alpha acid percentage / (30 × 5)

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Last Updated: 2022-12-22 18:40 UTC

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Raw Oat Cream Pale Ale